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2012-01-16 18.09.46.jpg
- adiochiro3
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2012-01-15 16.33.46.jpg
- adiochiro3
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2012-01-15 13.34.40.jpg
- adiochiro3
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2012-01-15 13.15.16.jpg
- adiochiro3
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My first try at beef Brisket
X3 -- Shooter is right on the money! Please check in at Roll Call so we can give ya a proper welcome!- adiochiro3
- Post #4
- Forum: Beef
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New to smoking from England United kingdom
Yes, you sure can wrap them and set them back in the Bradley. The best guideline for fall-off-the-bone-tender BBR's is the 2-2-1 method: 2 hours in smoke at 225-250*, 2 hours in foil at the same cook temps, then 1 hour back in the smoker unwrapped at the same cook temps. Your patience will be...- adiochiro3
- Post #2
- Forum: Roll Call
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An Actual Grilled Cheese...
That's what I was thinking! Thanks for all the encouragement, guys! Those puppies sure were tasty! I'm already thinking of ways to kick it up a notch or two. So many options....- adiochiro3
- Post #10
- Forum: Smoked Cheese
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From Kelvinator to Hotrod
Great art work! Congrats! What's the inside like? How well does it work? What was the build process?- adiochiro3
- Post #2
- Forum: Fridge/Freezer Builds
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Do I need to add exhause pipes to my smoke shack? AMNPS draft issues
That's what I would try. I think you're getting a back-draft with the breeze like you said, and it's preventing fresh O2 from getting into the intake.- adiochiro3
- Post #2
- Forum: Smoke Houses
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Fruit Nut Fattie Wellington
Me either! Great looking smoke. That's the second one I've seen wrapped in dough in 2 days! I like the idea and will try it soon for sure!- adiochiro3
- Post #4
- Forum: Fatties
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Smoking Lake Trout
I smoke mine until they flake with a fork -- time depends on the thickness of the cut or fish. Whole 12-14 inch trout are done at those temps in about an hour or so, depending on how dry you like them. I usually smoke them at around 200* -- more smokey goodness gets in for my taste.- adiochiro3
- Post #2
- Forum: Fish
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Smoked Chicken Fajitas, Smoked Chicken Chipotle Burritos, Redpepper ABT Stuffed with Diced Smoked Ch
Looks awesome! Beautiful presentation, too!- adiochiro3
- Post #3
- Forum: Poultry
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playoff PIZZA Jumbo Fattie
Love the crust weave! Should have saved that trick for a Throwdown! Awesome presentation!- adiochiro3
- Post #10
- Forum: Fatties
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WSM Question Large Parties Bad Day
Get or build a UDS. I've got the makings for one that I just can't find the time to assemble (too many other honey-dos). They're cheap, easy to use, and you can smoke quite a load of food at one time.- adiochiro3
- Post #2
- Forum: Charcoal Smokers
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New Welder on board !!!
I love having a sous chef, but a sous welder??!!!!! Now that's living! Doesn't it put a big smile on your face to see your son working hard? Things like this will give him the confidence to tackle all kinds of things life will throw at him. Congrats!- adiochiro3
- Post #3
- Forum: General Discussion
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Deer sausage with jalapenos and cheddar. Recipe and q-view!
Looks like a great job! Sausage is on my "conquer" list this year.- adiochiro3
- Post #2
- Forum: Sausage
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ECB wont hold the heat so I built it a little house for the winter months.
Quite a nice build! At first I though you were just building a shelter for your ECB. Can't wait to catch your maiden smoke!- adiochiro3
- Post #2
- Forum: Other Builds
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